Chankonabe - Sumo Wrestlers' Power Stew

Ingredients

• 500g (1.1 lb) chicken thighs, boneless and skinless 500g (1.1 lb) chicken thighs, boneless and skinless
• 300g (10.5 oz) white fish fillets, such as cod or sea bass 300g (10.5 oz) white fish fillets, such as cod or sea bass
• 300g (10.5 oz) firm tofu, cubed 300g (10.5 oz) firm tofu, cubed
• 200g (7 oz) udon noodles or ramen noodles 200g (7 oz) udon noodles or ramen noodles
• 1 large onion, sliced 1 large onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 1/2 small cabbage, shredded 1/2 small cabbage, shredded
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 4 green onions, chopped 4 green onions, chopped
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 2 tablespoons dashi powder 2 tablespoons dashi powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 45g (Sugars: 8g)
• Protein: 40g
• Fiber: 6g
• Salt: 3g

Preparation

1. 1.
   In a large pot, heat vegetable oil over medium heat. Add the chicken thighs and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the sliced onion and carrots. Sauté until the vegetables are slightly softened.
3. 3.
   Add the chicken broth, soy sauce, mirin, sake, and dashi powder to the pot. Stir well to combine.
4. 4.
   Cut the chicken thighs into bite-sized pieces and return them to the pot. Simmer for 10 minutes.
5. 5.
   Add the fish fillets, tofu, cabbage, mushrooms, and green onions to the pot. Simmer for an additional 10 minutes or until the fish is cooked through.
6. 6.
   Meanwhile, cook the udon or ramen noodles according to the package instructions. Drain and set aside.
7. 7.
   To serve, place a portion of noodles in each bowl and ladle the Chankonabe stew over the noodles. Garnish with additional green onions, if desired.

Treat your ingredients with care...

• Chicken thighs — For a healthier option, remove the skin before cooking.
• Dashi powder — If you can't find dashi powder, you can substitute it with fish or vegetable stock for a similar flavor profile.

Tips & Tricks

• Customize the ingredients: Feel free to add or substitute ingredients based on your preferences. You can include seafood like shrimp or scallops, or add more vegetables like bok choy or bean sprouts.
• Adjust the seasoning: Taste the broth before serving and adjust the soy sauce, mirin, or sake according to your preference.
• Make it spicy: If you like heat, add a teaspoon of chili paste or a sprinkle of red pepper flakes to the stew.
• Leftovers: Chankonabe tastes even better the next day as the flavors continue to develop. Store any leftovers in the refrigerator and reheat gently before serving.
• Serve with condiments: Offer condiments like soy sauce, chili oil, or sesame seeds on the side for guests to customize their bowls.

Serving advice

Serve Chankonabe hot in individual bowls, making sure to include a generous portion of noodles in each bowl. Garnish with additional chopped green onions for a pop of freshness.

Presentation advice

To enhance the presentation, arrange the ingredients in an organized manner in the bowl, with the noodles at the bottom and the colorful vegetables and proteins on top. Drizzle a little soy sauce or sprinkle some sesame seeds on the surface for an added visual appeal.